Making A Birria Ramen Fusion
Making A Birria Ramen Fusion is a medium Mexican-Japanese Fusion recipe that serves 4. 650 calories per serving. Recipe by Joshua Gunty on YouTube.
Prep: 45 min | Cook: 17 hrs 50 min | Total: 19 hrs 5 min
Cost: $77.21 total, $19.30 per serving
Ingredients
- 4.5 pounds Oxtail (cut into sections for gyukotsu broth)
- 1.5 pounds Rib Roast Bones (leftover bones, add richness)
- 12 cups Water (enough to cover bones and aromatics by 4‑5 inches)
- 0.5 large Red Onion (charred in cast‑iron skillet)
- 0.5 large White Onion (thinly sliced raw for garnish)
- 5 heads Garlic (scalp, keep skins for broth, extra cloves for tare)
- 2 pieces Ancho Chili (deseeded, toasted, rehydrated)
- 2 pieces Guajillo Chili (deseeded, toasted, rehydrated)
- 2 pieces Arbol Chili (deseeded, toasted, rehydrated)
- 9 pieces Dried Tomatoes (roughly chopped for tare)
- 10 cloves Garlic Cloves (roughly chopped for tare)
- 2 tablespoons Vegetable Oil (for sautéing garlic and tomatoes)
- 0.5 cup Apple Cider Vinegar (adds acidity to tare)
- 1 cup Pepper Water (reserved from broth boiling, used to deglaze tare)
- 1 teaspoon Fresh Ginger (grated, added to tare)
- 2 teaspoons Ground Cumin
- 0.5 teaspoon Ground Cinnamon
- 1 pinch Ground Cloves
- 1 teaspoon Dried Oregano (optional, adds herbal note)
- to taste Sea Salt (for seasoning steak and tare)
- 1.5 pounds Flank Steak (cooked sous‑vide then reverse‑seared)
- 12 oz Ramen Noodles (alkaline ramen noodles, store‑bought)
- 1 whole Jalapeño (thinly sliced raw for garnish)
- 1 bunch Fresh Cilantro (roughly chopped for garnish)
Instructions
Initial Boil and Clean Bones
Place oxtail and rib roast bones in a large stock pot, cover with water by 1–2 inches, bring to a rolling boil and cook for 1 hour. Drain, discard the liquid, and rinse the bones to remove scum and dark patches.
Time: PT1H
Temperature: boiling
Build the Gyukotsu Broth
Return cleaned bones to the pot. Char half a red onion and half a white onion in a cast‑iron skillet, then add them to the pot along with five whole garlic heads (skins on). Fill with water so the liquid sits 4–5 inches above the ingredients. Bring to a rolling boil, then reduce to a gentle simmer and cook for 12 hours, topping off with water as needed.
Time: PT12H
Temperature: simmer
Strain the Broth
Using a large spider strainer, remove the bones and aromatics. Then pass the broth through a cheesecloth‑lined fine mesh strainer into a clean container.
Time: PT15M
Sous‑Vide Flank Steak
Season the flank steak with salt, place in a vacuum seal bag, and cook in a sous‑vide water bath at 130°F (54°C) for 2 hours.
Time: PT2H
Temperature: 130°F
Prepare the Chili‑Garlic Tare
Deseed and toast the ancho, guajillo, and arbol chilies, then rehydrate them in hot water. Roughly chop 10 garlic cloves and 9 dried tomatoes. In a skillet, heat vegetable oil and sauté the garlic and tomatoes, stirring continuously until the tomatoes turn deep red. Deglaze with 1 cup pepper water, 0.5 cup apple cider vinegar, and 1 tsp grated ginger; cook briefly until fragrant. Transfer to a blender, add the rehydrated chilies, 2 tsp ground cumin, 0.5 tsp cinnamon, a pinch of cloves, and optional oregano. Blend until smooth, then season with generous sea salt.
Time: PT2H
Temperature: medium‑high
Reverse‑Sear the Steak
Remove the sous‑vide steak, let it rest 5 minutes, then slice into two manageable pieces. Heat a clean skillet until very hot and quickly sear each side of the steak to develop a crust. Finish with a light sprinkle of sea salt.
Time: PT15M
Temperature: high
Prepare Toppings
Thinly slice the remaining raw white onion and the jalapeño. In the same skillet used for the steak, add a little oil and fry the remaining garlic cloves until crisp, then set aside.
Time: PT10M
Temperature: medium
Cook the Noodles
Boil water in a large pot, add the ramen noodles, and cook according to package instructions (usually 2–3 minutes). Drain and set aside.
Time: PT5M
Temperature: boiling
Assemble the Bowls
In each serving bowl, place about 1 tablespoon of tare at the bottom. Ladle 1.5 cups of hot gyukotsu broth over the tare and stir to combine, turning the broth a deep red. Gently add cooked noodles, then top with sliced jalapeño, crispy garlic, raw white onion, a small bunch of cilantro, and 3–4 strips of seared flank steak.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 30g
- Carbohydrates
- 70g
- Fat
- 25g
- Fiber
- 5g
Dietary info: Contains meat, Gluten, Dairy‑free, Nut‑free, Soy‑free
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Oxtail: Beef shank, Beef short ribs
- Instead of Rib Roast Bones: Beef marrow bones, Pork bones
- Instead of Red Onion: yellow onion
- Instead of White Onion: yellow onion
- Instead of Ancho Chili: Pasilla chili
- Instead of Guajillo Chili: New Mexico chile
- Instead of Arbol Chili: Thai bird's eye chili
- Instead of Dried Tomatoes: sun‑dried tomatoes
- Instead of Vegetable Oil: canola oil, peanut oil
- Instead of Apple Cider Vinegar: rice vinegar
- Instead of Pepper Water: stock water
- Instead of Fresh Ginger: ground ginger (1/4 tsp)
- Instead of Ground Cumin: coriander powder
- Instead of Ground Cinnamon: ground allspice
- Instead of Dried Oregano: fresh oregano (1 tbsp)
- Instead of Sea Salt: kosher salt
- Instead of Flank Steak: skirt steak, flat iron steak
- Instead of Ramen Noodles: udon noodles, soba noodles (gluten‑free)
- Instead of Jalapeño: serrano pepper
- Instead of Fresh Cilantro: Thai basil
Equipment Needed
- Large Stock Pot
- Cast Iron Skillet
- Large Spider Strainer
- Fine Mesh Strainer
- Cheesecloth
- Sous Vide Circulator
- Vacuum Seal Bag
- Blender
- Cutting Board
- Chef Knife
- Ladle
- Measuring Spoons
- Tongs
Critical Steps — Do Not Skip
- Initial boil and cleaning of bones
- Long simmer of broth for 12 hours
- Sous‑vide cooking of flank steak
- Making the chili‑garlic tare
- Reverse‑searing the steak
Chef Tips from the Video
- Add a small knob of butter to the broth right before serving for extra richness.
- For extra heat, drizzle a few drops of chili oil over the finished bowl.
- Toast the chilies until they are fragrant but not burnt to preserve their flavor.
Troubleshooting
Broth is cloudy or greasy.
Skim the surface frequently during the first hour and strain through cheesecloth; avoid a rolling boil that emulsifies fat.
Tare is too thick or too salty.
Thin with additional pepper water or broth until smooth, and add a splash of vinegar or a pinch of sugar to balance excess salt.
Steak is overcooked after searing.
Pat the steak dry, ensure the pan is extremely hot, and sear for no more than 45 seconds per side; the interior should remain pink from the sous‑vide step.
Noodles stick together.
Stir noodles gently while cooking and rinse briefly with hot water; add a drizzle of oil if needed.
Storage
Refrigerator: Broth and tare keep up to 4 days in airtight containers; cooked steak up to 3 days; noodles best same day.
Freezer: Broth freezes well for up to 2 months; tare freezes for 1 month.
Room temperature: Assembled ramen should be eaten immediately; do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The gyukotsu broth can be made 2 days ahead and refrigerated; reheat gently before use.
- Tare paste stores in the fridge for up to a week; stir before using.
- Cooked flank steak can be sliced and kept refrigerated; re‑sear briefly before serving for extra crust.
Frequently Asked Questions
What is the cultural significance and history of Birria Ramen in Mexican‑Japanese fusion cuisine?
Birria is a traditional Mexican stew from Jalisco, known for its slow‑cooked meat and rich chili broth. Combining it with Japanese ramen techniques creates a modern fusion that honors the deep, comforting flavors of both cultures while showcasing innovative culinary cross‑pollination.
What are the traditional regional variations of birria in Mexican cuisine?
Traditional birria varies by region: Jalisco uses goat or beef with guajillo and ancho chilies, while other states may add pork, different chilies, or serve it with consommé. The broth can be clear or thick, and it is often accompanied by consommé for dipping.
How is birria traditionally served in Mexico?
In Mexico, birria is typically served as a stew with the meat in the broth, accompanied by corn tortillas, lime wedges, chopped onions, and cilantro. It is also popular as "birria tacos" where the meat is placed in a tortilla and dipped in the consommé.
What occasions or celebrations is birria traditionally associated with in Mexican culture?
Birria is often prepared for special occasions such as birthdays, holidays, and family gatherings, especially in the state of Jalisco. Its long cooking time makes it a centerpiece for communal meals and celebrations.
What authentic ingredients are essential for traditional birria versus acceptable substitutes in this recipe?
Authentic birria relies on goat or beef (often oxtail), dried guajillo, ancho, and arbol chilies, and a mirepoix of onion and garlic. In this ramen adaptation, flank steak replaces traditional cuts, and ramen noodles replace corn tortillas, but the core chilies and broth base remain true to the original.
What other Mexican dishes pair well with Birria Ramen as a side?
Serve Birria Ramen alongside Mexican street‑style corn esquites, a simple avocado salad, or pickled radish and carrot slaw to add freshness and contrast to the rich broth.
What are the most common mistakes to avoid when making Birria Ramen at home?
Common pitfalls include not skimming the broth early, which leads to cloudiness; over‑cooking the steak after sous‑vide, which makes it tough; and under‑seasoning the tare, resulting in a bland broth. Follow the critical steps and taste as you go.
Why does this Birria Ramen recipe use a 12‑hour simmer for the broth instead of a shorter boil?
A 12‑hour simmer extracts collagen, cartilage, and deep flavor from the oxtail and bones, creating the creamy, gelatin‑rich texture characteristic of gyukotsu broth. Shorter cooking times would yield a thinner, less body‑filled broth.
Can I make the broth for Birria Ramen ahead of time and how should I store it?
Yes, the broth can be prepared up to two days in advance. Cool it quickly, transfer to airtight containers, and refrigerate. Reheat gently on the stove, skimming any solidified fat before serving.
What texture and appearance should I look for when the Birria Ramen broth is finished?
The finished broth should be a deep, reddish‑brown color with a velvety mouthfeel, coating the back of a spoon. It should feel slightly thick due to gelatin, but still be pourable.
How do I know when the flank steak is done cooking in the Birria Ramen recipe?
Because the steak is sous‑vide at 130°F, it will be uniformly medium‑rare when removed. After the quick reverse‑sear, the exterior should be browned and crisp while the interior remains pink and juicy.
What does the YouTube channel Joshua Gunty specialize in?
The YouTube channel Joshua Gunty focuses on experimental home cooking, often blending techniques from different cuisines and showcasing detailed, step‑by‑step tutorials for ambitious home chefs.
How does the YouTube channel Joshua Gunty's approach to Mexican‑Japanese fusion differ from other cooking channels?
Joshua Gunty emphasizes deep flavor development through long‑time braising and precise sous‑vide techniques, while many other channels may rely on quicker shortcuts. His videos also highlight the cultural storytelling behind each fusion dish.
Last updated: August 24, 2026
